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Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

After a very busy day painting my basement and cleaning up in our backyard I ran out of time for what initially was going to make for dinner this evening. So I browsed through some magazines I had lying around the house to get some inspiration on what to make so this is my take on a traditional Cochinita Pibil.

How to: Start with mixing all the spices with the vegetable oil in a bowl. Trim the tenderloin from fat and make small slits and rub the spices into the meat and fry it quickly in a frying pan so the meat gets a nice browning. Move the meat to a ovenproof, dish sprinkle over the lime juice and place the meat int he oven at 200C/400F for about 15-20 minutes. When the meat is almost done remove it from the oven and cover it under tinfoil for another 5-10 minutes.

At the same time roast the bell pepper and the onion

When everything is cooking in the oven mix the ingredients for the guacamole and dice some tomatoes and cucumber.

I’m crinching over the fact it is time for the embarrassing pics again but here we go…

January February

March

April

Not sure if there is any difference on the pictures but I have always “suffered” from the flared out thighs and now I actually feel and see less “flare”, this is something I always been conscious about and it is an awesome felling.

The other thing I did today before my cardio session was to check in on my monthly body composition and when I stepped on the scale I had actually gained 2 pounds since the last time! But as soon as I got the results of my body composition I relaxed instantly as my body fat had decreased from 20.1% to 18.7% and now I am just like an 18-year old because who want’s to be 19 years and 10 months…This is just like a time machine…Wohoo!

Yesterday afternoon we went to Pinstripes to have some lunch and bowl with the kids. The lunch menu is very good if you want a salad or love to fill yourself up with carbs, but yesterday I was not in the mood for either. I decided to go for the spicy grilled chicken sandwich so when the waiter came up to the table I asked to have a substitute for the bread as I said I’m gluten intolerant. It’s so much easier than try to explain that I don’t want to eat carbs and it also spares me to watch when the thought goes through their mind “She’s a pain in the butt!”

When the server comes with my lunch plate it is this little thin pice of chicken with some lettuce and a very very small bowl of coleslaw and I knew straight away that it was not enough food. So when I got home I wanted to make something that was fast but yet tasty…A warm Chicken salad!

After Knut finished school he had skate practice over at Athletic Republic and MrsT was kind enough to bring Mira with her and her kids to swim. When Knut was done we meet up with MrsT so Knut also could have some fun in the water with the rest of the crew. When we finally got home I did not have too much time to make dinner so this was both perfect and delicious with simple flavors…Less is more, right!

How to: In a dry pan roast the pine nuts till they have a nice and brown surface. Cook the bacon till it is crispy then drain it from excess fat (I always use paper towel to dry it off). Season the meat and fry it or grill it till it is to your liking, I like rare/medium so it goes fairly quick. Then in a separate pan sauté the chopped garlic and spinach season with salt and pepper mix with the pine nuts. Serve the meat on top of the spinach salad with a slice of bacon.

…Yes I did and so far since I started my journey I have lost exactly 12 pounds. I got the question today after our workout if I can see the changes in my body. I guess I can but at the same time I don’t. I notice that pants that was a bit too tight after the holidays actually fit me again and some jeans I starting to fall down…